Taryn’s Husbands' Ricotta Pancakes
By Taryn Payne, Head of Business Management
These are best prepared on a lazy summer morning, by someone else, whilst you sip a coffee in bed!
Ingredients
340g Ricotta Cheese
190ml Milk
4 Eggs, separated
125g Plain flour
1 tsp Baking powder
1 pinch Salt
50g Butter
Method
Mix the ricotta, milk and egg yolks together in a large bowl until smooth. Sift together the flour, baking powder and salt. Slowly mix into the batter.
In a separate bowl whisk your egg whites until they turn to clouds.
In two parts, gently fold the clouds into the batter.
Use a metal spoon and try not to knock out the air from your eggs.
Pop a pan onto a medium heat and add a little butter.
Once it’s sizzling, add three tablespoons of batter as one pancake puddle.
Cook until bubbles appear on top, then flip.
Cook for another minute and gently start to stack them up on a warm plate.
Enjoy with your choice of toppings!
